Ingredients

1 tsp. salt
1 medium eggplant cut in 1 inch cubes
2 medium zucchini to 3 halved, sliced 1/2 inch
1 large onion sliced thinly
12 oz. fresh mushrooms sliced
1 Tbsp. olive oil
4 plum tomatoes sliced 1/4 inch thick
1 1/2 C. shredded mozzarella cheese
2 C. tom

Cooking Instructions

Freshly ground black pepper to taste Toss eggplant and zucchini with the 1 tsp. of salt. Place in a large colander over a bowl to drain for about 1 hour. Drain and squeeze excess moisture out. In a large skillet over medium heat, saute onion, eggplant, zucchini, and mushrooms until slightly tender. In the crock pot, layer 1/3 of the vegetables including sliced tomatoes, 1/3 of the tomato sauce, and 1/3 of the cheese. Sprinkle with oregano, salt and pepper. Repeat layering 2 more times. Cover and cook on low 6 to 8 hours. Serve over rice, pasta, or other grain.
 
 
 "For the law of the Spirit of life in Christ Jesus has set you free from the law of sin and of death." (Romans 8:2)